The national course in home economics

Many kinds, however, are considered a luxury even by the well-to-do, owing to the fact that they are made across the water and duty on them is high. Americans have tried to imitate the making of native European cheese and in some instances have succeeded, but in others have failed. The monopoly of ':he trade on the Roquefort cheese, is still retained by France. This cheese comes from the town of the same name, southwest of Paris. It is made from cow's milk and the little green specks in it are merely coarse crumbled bread which the peasants throw in when making the cheese. After the cheese is made it is carried to cellars regularly prepared where it is left to cure. Brie cheese originally came from the town of Brie, north of Paris. It, too, is made of cow's milk. Unlike the Roquefort, however, it has been successfully imitated in America. At the present time very little is imported from France. The Limburger cheese which was once manufactured abroad is to-day made very successfully in this country. The JEdan cheese is still brought to this country in large quantities. So far, Americans have never been able to imitate the Hollanders in making it. The Parmesan cheese, so much desired by French chefs, is made only in Italy. Sago cheese, made from the milk of goats, is manufactured in Switzerland. The cheese mostly made in America is that known as English cheese. Americans have quite solved the method of making it to perfection. To-day more of our cheese is exported to England than has ever been imported from that co antry to America. HOW TO KEEP CHEESE MOIST. Cheese dries very fast and soon becomes too hard for the table- Anything that excludes the air will prevent its drying. Keeping it under glass is a good method, but an easier and surer one is to take cheese-cloth. dip it in white wine, squeeze it nearly dry and wrap the cheese in it. It does not impair its flavor in the least. When cheese becomes very hard, it is fine for macaroni, as it can be grated easier. CREAM CHEESE. Put five quarts of the last milking of a cow, called strippings, in a granite pan with two tablespoonsful of rennet. When the curd comes strike it down with the skimmer to break it. Let it stand two hours; spread a cheese cloth on a sieve and drain upon it; salt and break the curd a little with the hand; put it into a press with a two-pound weight upon it. After standing twelve hours, bind a linen cheese-cloth round. Turn every day till dry; rubbing the outside with butter and let gradually ripen. Domestic Cheese Maker. COTTAGE CHEESE. When the milk which has been left over sours so as to be clabbered, place it in a tin pan and set it over a pan of hot water. Heat it very slowly, so that the whey may become separated from the curd. If it boils, the curd will be tough. Strain it through a cloth, and press out the whey. Stir in a little butter, cream and salt till it Is moist enough. Work it well with a spoon till it is smooth, then make it into little pats for the table. E. S. A. CHEESE OMELET. Beat one egg a little, add a teaspoonful of melted butter, one teaspoonful of cheese grated fine, a little salt and pepper. Melt another teaspoonful of butter, add the mixture and cook until dry. Do not stir it. Roll the omelet, and sprinkle with grated cheese. B. A. Thwing.